The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1887-04-23

The cream of different cows, if kept and
vhurned separately, will be found to re-
uuire different temperatures for churning
and the cream from the same cows may
require different temperatures for best
results, at different seasons of the year,
and for different portions III the milk Civ
ing period between calving and going dry.
As rule, says New England Farmer,
the cream from new mich cows churns
more readily than that from cows which
are nearly dry. As n rule, cream that is
long in coming requires higher temporal
ture for churning than cream which will
churn in q short time. Feed, the health
. of the COW. the methods of settling and
the acidity of the cream are conditions all
| of which influence the length of time re-
luired for churning. Each daryman
should endeavOr to find out the best tenn
perature for churning the cream of his
own dairy, and it can be determined only
. by experiment. The same cream may
make more butter if it is churned an hour,
than if it comes in one fourth or one-half
the time, but we never like to be so long
in churning, and as rule we do not think
it is necessary Our own preference is
for from twenty-five to forty-iive minutes,
Manu III Iilt tbNS ult an lIEiI', til' Ni'oh'
properly ripened and at proper tempera-
ture, it should come within those limits
and yield all the butter that could be OBJ
tanned by longer churning. Cream is all
right when, on being put into the Churn,
it begins to change Immediately and the
change is continuous till separation is
complete. Butter that comes suddenly j,
not often of the best quality, for the sep
l. 4,
cream that chUrned too quickly we would
thin it with sweet SKINNED milk to retard
the process
Sound cream that is quite stiff, aud Il
| little too warm, begins to separate almost
as soon as the Churn is started. As soon as
separation begins buttermilk produced Is
liable to thin the remaining portion of the
cream, particularly that attached to the
cover and sides of the Churn, so that IA
considerable per cent Of the cream may
he washed away in the buttermilk.
Proper churning yields thin, blue look
ing buttcrmilk, improper churnng may
yield exceedingly rich buttermilk, which
possibly might be churned second time
at a profit Scalded milk, set in shallow
pans, yields a thick, ripe cream which
needs thinning to prevent too rapid and
wasteful churning. such cream will often
separate in five minutes, and if skillfully
handled may be churned without much
waste Cream raised by the Cooley
method or in other deep pals set in cold
water is so thin that it rarely needs thin
ming to make it behave well in the churn.
Such cream is more likely to suffer from
being too sweet and too thin, requiring
too long churning. Cream slightly sour,
| if alike all through, will churn quicker
than cream that is perfectly sweet, and in
most hands will make better butter.
Experiments made the past winter by
several dairymen in New England indicate
that where Vnsilage is fed freely u higher
Temperature is required for churning. In
some cases it has been found necessary to
have the cream at seventy dogs when
otherwise siNty-two or siXty-three would be
about right. When cream must he churncd
at such high temperature, says the author
|ity quoted from. we would recommend
gradually pouring in cold milk or water AS
soon rs the cream begins To break and be-
fore it gathers. otherwise the butter may
be gathered too suddenly, shutting in a
mass Of buttermilk which will be difficult
10 remove. Much difficulty in churning IS
caused by having the churn too nearly
filed with cream. No churn should ever
be more than half full of cream for the
most perfect separation. TO much crea n